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Baby Green Salad with Persimmons and Pomegranate
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A fabulous salad that marries well with almost any fall menu.  The bright soft greens presented with crisp and crunchy Fuyu persimmons, pomegranates and candied nuts with a pomegranate dressing says "Fall." 

Course: Salad
Cuisine: Farm Fresh and Vegetarian
Author: Barbara
Ingredients
  • 6-8 servings Baby Greens 6-8 servings
  • 1 tsp fresh thyme chopped
  • 3 sprigs fresh mint chopped
  • 3-4 sprigs Italian or flat parsley chopped
  • 2 Fuyu persimmon firm and thinly sliced
  • 1 pomegranate seeded
  • slivered almonds or candied nuts and seeds
Dressing
  • 1/2+ cup olive oil
  • 2 tbsp pomegranate balsamic vinegar or balsamic and Pomegranate juice
  • 1 tsp Dijon mustard
  • Salt and pepper
Candied seeds and nuts
  • 1 # pumpkin seeds, pecans, walnuts and slivered almonds
  • 1 egg white
  • ¼ cup sugar
  • ¼ tsp salt
  • 1-1/2 tsp cinnamon
  • 2-3 shakes cayenne pepper
  • 1 tsp cold water
Instructions
Salad
  1. Freshen the baby greens by soaking them luke warm water for 20 minutes, draining and then soaking in ice water for 30 minutes. Dry the greens, toss with herbs and chill.
  2. Toss the salad with the dressing gently. To compose the salad, plate the dressed greens and top with pomegranate seeds, persimmon slices and finally with candied nuts.
Dressing
  1. Mix together vinegar with Dijon mustard, salt and pepper, blend in olive oil to taste. If Pomegranate Vinegar isn't available, add 2 tablespoons POMI Pomegranate juice to 2 tablespoons of balsamic vinegar.
Candied Seeds
  1. Gather the raw nuts and seeds that you wish to use.
  2. Beat egg white and water until frothy.
  3. Beat in the spices and sugar.
  4. Add seeds and nuts mixing until coated.
  5. Place on cookie sheet with parchment paper. Bake at 225 degrees until lightly browned, stirring every 15 minutes.

  6. When well browned, remove from the oven and cool.  Store extra nuts in an airtight bottle for up to 6 weeks.